Keto Fried Rice with Tofu and Vegetables

Elevate your weeknight dinner game with this flavor-packed Keto Fried Rice with Tofu and Vegetables, a low-carb twist on the classic takeout favorite. This recipe swaps traditional rice for nutrient-rich cauliflower rice, making it perfect for keto enthusiasts and anyone seeking a healthier option. Crispy, golden tofu adds heartiness, while a medley of vibrant veggies—like bell peppers, carrots, peas, and green onions—bring a burst of color and nutrients. Seasoned with soy sauce, garlic, ginger, and a drizzle of sesame oil, every bite is brimming with savory umami flavor. Ready in just 35 minutes, this quick and wholesome dish is as easy to prepare as it is delicious. Serve it hot for a satisfying, guilt-free meal that's ideal for busy weeknights or meal prep!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 ounces Extra firm tofu
• 4 cups Cauliflower rice
• 2 tablespoons Coconut oil
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 3 cloves Garlic
• 1 tablespoon Ginger
• 4 stalks Green onions
• 1 medium Red bell pepper
• 1 medium Carrot
• 0.5 cup Peas
• 1 tablespoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Drain the tofu, wrap it in paper towels, and place something heavy on top to press out excess moisture for about 15 minutes. Once pressed, cut the tofu into small cubes.

Step 2

Mince the garlic and ginger, slice the green onions (separating the white and green parts), dice the red bell pepper, and julienne the carrot.

Step 3

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the tofu cubes and fry, turning occasionally, until golden brown on all sides, about 7-10 minutes. Remove tofu from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of coconut oil. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.

Step 5

Add the diced red bell pepper, carrot, and peas to the skillet. Cook for another 2-3 minutes until the vegetables start to soften.

Step 6

Add the cauliflower rice to the skillet. Stir everything together and cook for about 5 minutes, until the cauliflower is tender.

Step 7

Return the tofu to the skillet and add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all ingredients. Continue cooking for another 2 minutes until everything is heated through.

Step 8

Remove from heat and garnish with the green parts of the green onions. Serve hot.

Nutrition Facts

Serving size	(1252.0g)

Amount per serving	% Daily Value*
Calories	1257.4

Total Fat 77.8g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 4445.6mg	0%
Total Carbohydrate 68.4g	0%
Dietary Fiber 29.1g	0%
Total Sugars 24.3g
Protein 85.9g	0%

Vitamin D 0IU	0%
Calcium 2918.0mg	0%
Iron 16.3mg	0%
Potassium 2932.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 26.1%

Carbs: 20.8%